Salsa Verde Carnitas

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

3 1/2 pounds pork butt (pork shoulder)

2 cups salsa verde, bottled, canned, or homemade

1 onion, chopped

3 cups chicken stock

2 teaspoons cumin seeds, toasted

2 teaspoons coriander seeds

1 Tbsp chopped fresh oregano (or 1 teas dried)

1/2 cup chopped fresh cilantro


12 to 16 corn tortillas, heated and softened

1/4 head of cabbage, very thinly sliced

1 teaspoons olive oil

1 teaspoon seasoned rice vinegar (if you only have unseasoned, add 1/4 teaspoon of sugar to it)

Salt and pepper

1 avocado, peeled, seeded, and chopped

1/2 cup crumbled Cotija Mexican farmer

Crema fresca, crema Mexican, or sour cream

Chopped cilantro leaves for garnish

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